bouchée

American  

[boo-shey] / buˈʃeɪ /

noun

1. a small patty shell of puff pastry, used especially for hot hors d'oeuvres.

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bouchée British  

/ buːˈʃeɪ /

noun

1. a small pastry case filled with a savoury mixture, served hot with cocktails or as an hors d'oeuvre

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Etymology

Origin of bouchée

1840–50; < French: literally, a mouthful, equivalent to bouche mouth (< Latin bucca ) + -ée < Latin -āta -ate ¹

Example Sentences

Sweetbreads are still very commonly found in this form or in a bouchée à la reine, with a mushroom sauce, as a Sunday starter for many families in France.

From The Guardian • Mar. 5, 2020

Put each bird in a bouchée, and serve warm.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

Remove the cover and then carefully take out some unbaked paste inside of the bouchée, fill with lobster prepared as directed below, put the cover on, and serve as warm as possible.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

Pouèmiè bouchée mari-à pouend, y rété,—y crié: "Aïe! ouaill! mafenm!"

From Two Years in the French West Indies by Hearn, Lafcadio

"Yes, par parenthese—between the nibbles at a chocolate bouchée, an anchovy muffin, two biscuits, and a tartine."

From Love's Usuries by Creswicke, Louis